Solyanka-Stuffed Cabbage Roll Soup with Rye Bread Dumplings

**Prepare the Cabbage:** Bring a large pot of salted water to a boil. Core the cabbage. Carefully peel off the outer leaves one at a time. Blanch the leaves in the boiling water for 1-2 minutes, until they are pliable but still firm. Remove the leaves with tongs and place them in a colander to drain and cool. Trim the thick rib at the base of each leaf to make them easier to roll.

**Prepare the Filling:** In a large bowl, combine the ground beef, rice, onion, carrot, garlic, salt, and pepper. Mix well with your hands until thoroughly combined.

**Assemble the Cabbage Rolls:** Place a cabbage leaf on a work surface. Put about 2-3 tablespoons of the meat mixture in the center of the leaf. Fold the sides of the leaf inward, then roll it up tightly from the base to the tip. Repeat with the remaining leaves and filling.

**Make the Solyanka-Inspired Broth:** In a large pot or Dutch oven, heat a tablespoon of olive oil over medium heat. Add the tomato paste and cook for 2-3 minutes, stirring constantly, until it deepens in color and becomes fragrant. This step is crucial for developing the flavor of the broth.

**Simmer the Cabbage Rolls:** Add the diced tomatoes, beef broth, smoked sausage, olives, capers, lemon juice, and bay leaves to the pot. Bring to a simmer. Gently place the cabbage rolls into the broth, making sure they are mostly submerged. If necessary, add more broth or water to cover. Cover the pot and simmer for at least 1.5-2 hours, or until the cabbage rolls are very tender and the rice is cooked through. The longer they simmer, the more flavorful the soup will become.

**Prepare the Rye Bread Dumplings:** While the cabbage rolls are simmering, prepare the rye bread dumplings. In a medium bowl, soak the cubed rye bread in the milk for about 10 minutes, until softened. Mash the bread with a fork until it forms a paste.

**Add Dumpling Ingredients:** Add the butter (melted), egg, nutmeg, salt, and pepper to the rye bread mixture. Mix well until everything is combined. The mixture should be quite thick but still spoonable.

**Simmer the Dumplings:** About 20 minutes before the cabbage rolls are finished, bring the soup to a gentle simmer. Using a spoon, drop small spoonfuls of the rye bread mixture into the simmering broth. The dumplings will puff up as they cook. Cover the pot and simmer for 15-20 minutes, or until the dumplings are cooked through and fluffy.

**Finish and Serve:** Remove the bay leaves from the soup. Stir in the fresh dill. Taste and adjust seasoning as needed. Serve the Solyanka-Stuffed Cabbage Roll Soup hot, with a dollop of sour cream or plain yogurt if desired.